I use to make yogurt quite often, although not with a machine so I can't really advise about that.

Straining the yogurt for several hours/overnight will produce a thicker greek style yogurt. You can stop the straining when the yogurt is the consistency you want. Again, I don't know how the machine works though. You should be able to stir some whey back into it for a thinner yogurt.

I use to make yogurt quite often, although not with a machine so I can't really advise about that.

Straining the yogurt for several hours/overnight will produce a thicker greek style yogurt. You can stop the straining when the yogurt is the consistency you want. Again, I don't know how the machine works though. You should be able to stir some whey back into it for a thinner yogurt.

I make yogurt about once a week. Have never used a machine or rennet. Heat four cups of 2% milk to 180, remove from heat and cool to 120. Whisk in 2-3 tbls yogurt starter (store bought plain yogurt that contains active bacterial culture, most do) Put in glass container and either put in oven with light on for 8-12 hours or place jar on heating pat set to low, cover with a towel and cover that with a large pot for 8-12 hours. Works every time. You can freeze left over starter in ice cube trays and then put in plastic bags.